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Rice pan with dried tomatoes and basil

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Ingredients for 2 servings:

  • 1 m.-sized onion(s)
  • 15 tomatoes, dried
  • 1 tbsp butter
  • 1 cup rice
  • 2 cups water
  • ½ jar green pesto, best homemade
  • 1 pinch of salt
  • Pepper from the mill
  • 15 basil leaves
  • Parmesan, freshly grated

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

with green pesto

First, finely chop the onion and sun-dried tomatoes and sauté them in melted butter over medium heat. Add the rice and sauté. Season with salt and pepper and deglaze with the water. Stir in the pesto and cook for 15-20 minutes, until the rice reaches the desired consistency. Then stir in the finely chopped basil leaves. Arrange a few leaves on top for decoration and serve with grated Parmesan cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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